Born in Bologna in 1971, Paolo first came to Tokyo in 1998 to work in La Bisboccia.
He moved to a prestigious Grand Hotel Intercontinental in Yokohama, La Vela, working for 6 years as a Chef. He then joined the Leone Marciano project to create a real Italian restaurant in Yokohama. His different types of homemade and handmade pasta is quintessential for his regional dishes.

Arrived in Japan in 1993 and started his career in Il Buttelo and La Bisboccia in Tokyo.
Then he moved to Grand Hotel Intercontinental in Yokohama with Paolo and worked as Service Director until 2014. Then he followed Paolo to create an authentic ristorante in Yokohama. Speaking Japanese, Italian, Spanish and Portuguese.